Let’s make some Asian dumplings because everybody loves them!
Plus, they are actually very easy to make and cost efficient. And though they are slightly time consuming, they are worth it.
Asian Turkey Dumplings with Ginger Dipping Sauce
Yield 40-50 dumplings
10 oz ground turkey
1 Tbs cilantro, chopped
1 Tbs scallions, diced
1 tsp grated ginger, fresh
1 tsp vinegar
1 tsp soy sauce
1 tsp oyster sauce
¼ tsp sugar
¼ tsp sesame oil
Wonton wrappers, square or round
Combine all ingredients together and marinade at least 30 minutes before folding the dumplings.
If you don’t have ground turkey use whatever you have on hand. Ground chicken, ground pork, even finely diced shrimp will work perfectly in this recipe.
Ginger Scallion Dipping Sauce
3 Tbs soy sauce
2 Tbs cilantro, chopped
2 Tbs grated ginger, fresh
2 Tbs scallions
1 Tbs vinegar
¼ tsp red chili flakes
¼ tsp sesame oil
Mix all ingredients together and marinate while the dumplings are being folded. You can keep any leftovers in the fridge. I highly urge you to to buy fresh cilantro and fresh ginger. It really makes all the difference!
I’m not joking.
Now that you have the ingredients, let’s assemble. All you’ll need is your filling, a small bowl of water and the wonton wrappers.
Step 1: Take your wonton wrapper and put a teaspoon of your filling in the center. If you overfill it, you won’t be able to fold it.
Step 2: Dip your fingers in the water bowl and wet the edge of your wrapper. You’ll want to work quickly. The water acts as glue to keep the folds sealed.
Step 3: Fold your wrapper over your filling, and starting on one side, seal the corner by pressing lightly.
Step 4: Once one corner is pressed down, it is time for the first pleat (or fold). Make it small because you will be doing three folds on your dumpling.
Step 5: Your second pleat will be made immediately after the first, pressing them down along the way to seal the dumpling well.
Step 6: The third and final fold.
Step 7: Seal it completely by pressing the last open edge together, just like the beginning.
Step 8: Stand the dumpling up and smoosh the bottom down a bit so it can stand on its own.
As you can see, one side will be flat and the other will have the pleats. Don’t freak out if your pleats are not evenly spaced. It’s not a big deal because the dumplings will taste delicious anyway!
Eventually, you will have a lot of dumplings.
I made all of mine ahead of time and kept them in the fridge until later that night. You can also freeze them on a sheet tray, then put them into freezer bags for storage for a couple of weeks. They are great for dinner parties and even better when your guests help you make them. Once you get into the rhythm of folding, the work will go by very quickly.
When it comes to cooking these beauties you have many options. Steaming, frying, poaching, etc. My favorite way is to pan fry them first, then steam them in the same pot to finish cooking them off. Hence the name “potsticker”.
It goes a little something like this.
1. Get a large nonstick pot or saute pan and put a couple of Tablespoons of vegetable oil in the bottom, heated to medium high heat. You want enough oil to completely cover the bottom, but not so much that your potstickers are drowning in the stuff.
2. Put the dumplings in, but do not try to crowd them all in at once. I do mine in two batches, and keep the first batch in the oven to keep warm at the lowest setting.
3. Fry the dumplings until the bottoms are golden brown, then add 1/2 cup of water to the pan and immediately cover the pan with a lid. It is best to do this quickly, otherwise you will have hot oil flying everywhere. Have that lid ready!
4. Steam the dumplings for 5-7 minutes or until the water is all gone. Take the lid off and leave on for one more minute to achieve optimum browning.
Then, take them out and share with people you care about.
Because, really, you went through all of that folding, so whoever is eating them better appreciate it.
Enjoy your dumpling feast!